Simple Cheese Croissants are just one of those perfect things, aren’t they?

Whether it’s for a quick breakfast, a brunch gathering, or a side with your afternoon coffee, these pastries are always a hit.

What I really love about this recipe is how surprisingly easy it is. You might think making croissants is complicated, but this version keeps it simple while still delivering that flaky, buttery goodness we all crave.

Recipe Overview: Simple Cheese Croissant

This recipe is all about achieving that classic croissant experience without the fuss.

We’re talking layers of flaky pastry, a rich, buttery flavor, and that satisfying melty cheese center.

It’s perfect for those weekend mornings when you want something a little special, but don’t want to spend hours in the kitchen.

They’re fantastic on their own, and they also pair beautifully with fresh fruit, or a simple cup of coffee or tea.

You can also use croissant in a brunch spread alongside other pastries.

Detailed Ingredients for our Cheese Croissant

Here’s what you’ll need to make these delicious pastries:

1 package (about 2 sheets) frozen puff pastry, thawed: This is our shortcut! Using pre-made puff pastry saves so much time and effort, but still gives us those wonderful layers. Make sure it’s thawed but still cold for best results.
6 ounces cheese, sliced or shredded: I love using cheddar, but feel free to experiment! Swiss, Gruyere, or even a blend of your favorites would be delicious. The amount is approximate, adjust based on your preference.
1 large egg: This is for our egg wash, which will give the croissants a beautiful golden-brown color.
1 tablespoon water: We’ll mix this with the egg to make the egg wash easier to brush on.
Optional toppings: Sesame seeds, poppy seeds, or everything bagel seasoning add a nice touch.

If you don’t have puff pastry, you could try using crescent roll dough in a pinch, but the texture won’t be quite the same. Puff pastry is really the key to getting those signature flaky layers. For the cheese, try to find a block and shred it yourself if you can – it melts better than pre-shredded.

Step-by-Step Instructions: Simple Cheese Croissants

Prepare your workspace: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
Unfold the puff pastry: Gently unfold one sheet of puff pastry onto a lightly floured surface. If it cracks a little, don’t worry, just pinch it back together.
Cut into triangles: Using a sharp knife or a pizza cutter, slice the puff pastry sheet into triangles. You should be able to get 6-8 triangles from each sheet, depending on how large you want your croissants.
Add the cheese: Place a small amount of cheese at the wide end of each triangle. Don’t overfill, or it might ooze out too much during baking.
Roll ’em up: Starting at the wide end, gently roll each triangle towards the point, creating that classic croissant shape. Tuck the point underneath to help it stay in place.
Egg wash: In a small bowl, whisk together the egg and water. Using a pastry brush, lightly brush the tops of the croissants with the egg wash. This is what gives them that gorgeous golden color.
Optional toppings: If you’re using them, sprinkle your chosen toppings (sesame seeds, poppy seeds, etc.) over the egg-washed croissants.
Bake: Arrange the croissants on the prepared baking sheet, leaving a little space between them. Bake for 15-20 minutes, or until they are golden brown and puffed up. Keep an eye on them – oven temperatures can vary!
Cool Slightly: Let the croissants rest on the baking sheet for 2 minutes then remove them and place on a serving platter.

The visual cue for doneness is that beautiful golden-brown color and the puffed-up appearance. If they seem to be browning too quickly, you can loosely tent them with foil.

Variations & Tips for the Best Cheese Croissants

Cheese variations: Try different cheeses! A mix of cheddar and Monterey Jack is great, or go for a more gourmet feel with Gruyere and Swiss.
Sweet additions: Add a small dollop of fruit preserves (like apricot or raspberry) along with the cheese for a sweet and savory twist.
Make-ahead: You can assemble the croissants ahead of time, cover them tightly with plastic wrap, and refrigerate for up to 24 hours before baking. Just add a few minutes to the baking time if they’re cold from the fridge.
Storage: Leftover croissants can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
Reheating: To reheat, warm them in a 350°F (175°C) oven for 5-7 minutes, or until heated through. You can also microwave them, but they might lose some of their crispness.
Serving suggestion: Serve them warm for the best flavor and texture! They’re delicious on their own, or with a side of fresh fruit or a cup of coffee.

Key Details

Prep time: 15 minutes
Cook time: 15-20 minutes
Total time: 30-35 minutes
Servings: 12-16 croissants (depending on how you cut them)
Equipment you’ll need: Baking sheet, parchment paper, sharp knife or pizza cutter, small bowl, pastry brush.

Simple Cheese Croissant

This recipe is all about achieving that classic croissant experience without the fuss. We're talking layers of flaky pastry, a rich, buttery flavor, and that satisfying melty cheese center.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Course Breakfast, Brunch

Cuisine French

Servings 16 servings

Calories 250 kcal

Ingredients

1 package about 2 sheets frozen puff pastry, thawed
6 ounces cheese sliced or shredded
1 large egg
1 tablespoon water
Optional toppings: Sesame seeds poppy seeds, or everything bagel seasoning

Instructions

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Gently unfold one sheet of puff pastry onto a lightly floured surface.
Using a sharp knife or a pizza cutter, slice the puff pastry sheet into triangles. You should be able to get 6-8 triangles from each sheet.
Place a small amount of cheese at the wide end of each triangle.
Starting at the wide end, gently roll each triangle towards the point, creating that classic croissant shape. Tuck the point underneath to help it stay in place.
In a small bowl, whisk together the egg and water. Using a pastry brush, lightly brush the tops of the croissants with the egg wash.
If using, sprinkle your chosen toppings (sesame seeds, poppy seeds, etc.) over the egg-washed croissants.
Arrange the croissants on the prepared baking sheet, leaving a little space between them. Bake for 15-20 minutes, or until they are golden brown and puffed up.
Let the croissants rest on the baking sheet for 2 minutes then remove them and place on a serving platter.